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Grilled Filet Mignon W/ Blackened Tomato & Oregano Sauce-

Grilled Filet Mignon W/ Blackened Tomato & Oregano Sauce- recipe image
This American main features Tomatoes (about 1 lb, Pasilla chili*, stick) butter, Onion, finely chopped. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 340.8
Dietary: Gluten-free
Description
This American main features Tomatoes (about 1 lb, Pasilla chili*, stick) butter, Onion, finely chopped. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 5 Plum Tomatoes (about 1 lb)
  • 1 Dried Pasilla chili*
  • 4 tablespoon (1/2 stick) butter
  • 1/2 Onion, finely chopped
  • 1 lg Garlic clove, minced
  • 1/2 Yellow Bell pepper, chopped
  • 1/4 cup Red wine vinegar
  • 1/4 cup Dry white wine
  • 1 cup Chicken stock or canned
Directions
  1. 1
    low-salt broth 2 tb Chopped fresh oregano OR 2 ts Dried 1 tb Chopped fresh thyme OR 1 ts Dried 6 7-oz filet mignon steaks -(about 1 inch thick) Char tomatoes over gas flame or under broiler until skin begins to blacken.
  2. 2
    Transfer to bowl and cool.
  3. 3
    Coarsely chop (do not peel).
  4. 4
    Heat heavy small skillet over medium-high heat.
  5. 5
    Add pasilla chili; cook until skin darkens, about 1 minute per side.
  6. 6
    Transfer to plate and cool.
  7. 7
    Seed, stem and cut chili into small pieces.
  8. 8
    Melt 2 T butter in heavy large saucepan over medium-high heat.
  9. 9
    Add onion and saute until brown, about 12 minutes.
  10. 10
    Add garlic and bell pepper and saute until soft, about 4 minutes.
  11. 11
    Add vinegar and wine and bring to boil, scraping up any browned bits.
  12. 12
    Boil until liquid is reduced by half about 5 minutes.
  13. 13
    Add charred tomatoes, chili and stock.
  14. 14
    Simmer until sauce thickens and is reduced to 2 2/3 C, about 15 minutes.
  15. 15
    Puree sauce in blender until almost smooth.
  16. 16
    Add oregano and thyme.
  17. 17
    (Can be made 1 day ahead.
  18. 18
    Cover and chill) Prepare barbecue (medium-high heat) or preheat broiler.
  19. 19
    Season steaks with salt and pepper.
  20. 20
    Grill to desired doneness, about 5 minutes per side for rare.
  21. 21
    Transfer to plates.
  22. 22
    Bring sauce to simmer.
  23. 23
    Remove from heat.
  24. 24
    Whisk in remaining 2 table- spoons butter.
  25. 25
    Season with salt and pepper.
  26. 26
    Spoon sauce alongside.
  27. 27
    A dark brown dried chili available at Latin American markets.
  28. 28
    Bon Appetit/Sept/94 Scanned & edited by Di Pahl &

Nutrition Facts

Servings 6

Amount Per Serving
Calories 340.8kcal
% Daily Value *
Total Fat 19.9g31%
Saturated Fat 9.7g49%
Cholesterol 85.7mg29%
Sodium 160.8mg7%
Total Carbohydrate 16.9g6%
Dietary Fiber 3.1g13%
Sugars 5.8g
Protein 19.8g40%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: about, american, amp, bell, blackened, blending, boiling, broiling, butter, canned, chicken, chili, chopped, clove, dry, filet, finely, garlic, grilled, grilling
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